leisurely, close covered, and in a well glazed pipkin that will
contain a gallon, boil it till a spoonful will stand stiff being
cold, then strain it through a fine thick canvas or fine boultering,
and put it again into another lesser pipkin, with the juyce of eight
or nine good large lemons, a pound and half of double refined sugar,
and boil it again a little while, then put it in a gally pot, or
small glasses, or cast it into moulds, or any fashions of the other
jellies. It is held by the Physicians for a special Cordial.

Or take half a pound of harts-horn grated, and a good capon being
finely cleansed and soaked from the blood, and the fat taken off,
truss it, and boil it in a pot or pipkin with the harts-horn, in
fair spring water, the same things as the former, _&c._

_To make another excellent Jelly of Harts horn and Ising-glass
for a Consumption._

Take half a pound of ising-glass, half a pound of harts-horn, half a
pound of slic't dates, a pound of beaten sugar, half a pound of
slic't figs, a pound of slic't prunes half an ounce of cinamon, half
an ounce of ginger, a quarter of an ounce of mace, a quarter of an
ounce of cloves, half an ounce of nutmegs, and a little red sanders,
slice your spices, and also a little stick of liquorish and put in
your cinamon whole.

_To make a Jelly for weakness in the back._

Take two ounces of harts-horn, and a wine quart of spring-water, put
it into a pipkin, and boil it over a soft fire till it be one half
consumed, then take it off the fire, and let it stand a quarter of
an hour, and strain it through a fine holland cloth, crushing the
harts-horn gently with a spoon: then put to it the juyce of a lemon,
two spoonfulls of red rose-water, half a spoonful of cinamon-water,
four or five ounces of fine sugar, or make it sweet according to the
parties taste; then put it out into little glasses or pipkins, and
let it stand twenty four hours, then you may take of it in the
morning, or at four of the clock in the afternoon, what quantity you
please. To put two or three spoonfuls of it into broth is very good.

_To make another dish of meat called a Press, for service._

Do in this as you may see in the jelly of the porker, before spoken
of; take the feet, ears, snouts, and cheeks, being finely and tender
boil'd to a jelly with spices, and the same liquor as is said in the
Porker; then take out the bones and make a lay of it like a square
brick, season it wi